Ingredients as for basic recipe, together with the crushed wing-tips, neck, parson's nose and bones of a boiled chicken or a roasted one that has not been stuffed with sage and onion.
Steep the crushed chicken in half a pint of strong white wine for twelve hours, then strain the liquor into a wort that has just started to ferment. Tie the crushed chicken into a piece of muslin, together with a few dried hops, and suspend this in the wort. When fermentation ends remove the chicken and bottle the beer, priming in the usual way. This beer takes three weeks to mature and should be treated with great respect. It is rather like a liqueur beer if there were such. a drink.